Sri Lankan Coconut Porridge

Serves 1


  • 1 cup porridge oats (gluten free optional)
  • 1 cup coconut milk
  • 1 tablespoon tahini
  • 1 tablespoon runny honey
  • 4 roughly chopped dates
  • A small handful of roughly chopped cashew nuts
  • ½ banana


  1. Combine the coconut milk with the oats and soak in the fridge overnight. You can use a coconut milk and water blend which can be found in the milk section in most supermarkets.
  2. The next day, give the soaked oats a stir and add a dash more coconut milk if you would like the porridge to be more moist.
  3. Drizzle the tahini and then the honey over the top.
  4. Roughly chop the dates and the cashew nuts and sprinkle them over the top.
  5. Slice the banana and scatter it over the top.